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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Adjust oven rack to highest position. Preheat 375~. Grease a jelly roll pan
15 1/2x10 1/2, line with waxed paper,grease lightly. In a large mixer bowl,
combine egg whites and salt, beat until foamy. Gradually beat in 1/4 cup
sugar, and vanilla. Beat until stiff, but not dry. In small bowl, beat egg
yolks and rest of sugar until very thick and lemon colored(5-10 minutes)
Sift together 1/4 cup cocoa, flour and cornstarch. Fold into egg yolk mix,
then flod mix into beaten whites,Pour in prepared pan, spread evenly. Bake
12-15 minutes, until lightly browned and center is springy to the touch.
Meanwhile, sprinkle a towel with confectioner's sugar. Invert cake onto
towel, and peel off waxed paper. While still hot, roll up cake with twol,
jelly roll fashion, from the long side. Let stand 1 minute, then unroll to
let steam escape, then re-roll with towel. Cool compeltely on wire rack.
Unroll, and spread with softened ice cream. Reroll, cover and freeze until
firm. Sprinkle with 1 tsp cocoa just before serving.
| Ingredients:
4 Eggs; separated
1/2 Cup(s) Sugar; divided
1/2 Teaspoon(s) Vanilla
1/4 Cup(s) Unsweetened cocoa
2 Tablespoon(s) Sweet chocolate; melted
2 Tablespoon(s) Cornstarch
1 Quart(s) Chocolate Chip Ice Cream |
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